Soak the chana daal in water for a few hours.
Now wash and boil your daal with your potatoes.
And add all the above ingredients.
Don’t add too much water.
You want there to be a little bite to it as opposed to being mushy.
Once it’s ready take it off the stove and using a potato masher mash up all the ingredients to a textured paste.
Set aside and let it cool.
Once it’s cooled make small patties and pan fry it: I used a tawa ( a flat pan girdle without grooves) Add a little ghee to help it not stick and cook it for a few minutes till it has a little char to it. Set aside
